Chocolate Mousse Crepe Cake Recipe – Elegant French Dessert Idea
This chocolate mousse crepe cake recipe is a show-stopping dessert made with layers of delicate crepes and rich chocolate mousse. Elegant, indulgent, and perfect for dinner parties, birthdays, or any special occasion.
Equipment
- Nonstick skillet or crepe pan
- Mixing bowls
- Whisk & spatula
- Blender (optional for batter)
- Offset spatula (for layering)
- Serving platter
Ingredients
For the crepes:
- 2 cups milk
- 1 cup all-purpose flour
- 3 large eggs
- 2 tbsp melted butter
- 2 tbsp sugar
- Pinch of salt
For the chocolate mousse:
- 8 oz (225g) dark or semisweet chocolate
- 2 cups heavy cream
- 3 large eggs (separated)
- ¼ cup sugar
- 1 tsp vanilla extract
For garnish:
- Cocoa powder or chocolate shavings
Instructions
- Make crepe batter: Whisk milk, flour, eggs, butter, sugar, and salt until smooth. Rest for 30 minutes.
- Cook crepes: Heat nonstick pan, pour thin layer of batter, swirl evenly, cook until lightly golden. Stack with parchment between.
- Prepare mousse: Melt chocolate gently. Beat egg yolks with sugar until pale. Stir into chocolate. Whip cream to soft peaks. Beat egg whites until stiff. Fold cream and whites into chocolate mixture carefully.
- Assemble cake: Place one crepe on platter. Spread thin layer of mousse. Repeat until all crepes are stacked.
- Chill: Refrigerate for at least 2 hours for stability.
- Serve: Dust with cocoa powder or garnish with chocolate shavings. Slice neatly to reveal layers.
Notes
- Crepe tip: Keep crepes thin and uniform for stability.
- Mousse tip: Fold gently to keep mousse airy.
- Chill time: Essential for setting layers and easy slicing.
- Variations: Try white chocolate, mocha, Nutella, or fruit layers for creative twists.
- Storage: Refrigerate up to 3 days; freeze slices for 1 month.